After having a fabulous week in London at Fair Cake learning some new skills especially all about sugar flowers, I’m ready to bake in my own kitchen again. I tend to stick to my tried and tested recipes but I’ve recently become rather obsessed with caramel everything, which reminded me about this recipe which I haven’t made in ages!
I’m continuing the rainbow theme with these scrumptious Caramel Surprise Cupcakes topped with rainbow buttercream!
You know by now that I love a recipe that is easy to change up and this one is perfect. Your choices are unlimited with what you choose to use as your surprise in the middle of your cupcakes. The original recipes calls for soft caramels but I couldn’t find any so I chose Rolos which are the perfect size.
Caramel Surprise Cupcakes
115g butter, softened
150g brown sugar
5g instant coffee granules
1TBS boiling water
280g plain flour
1 tsp baking powder
12 soft caramels/ rolos/ mars bites etc
Preheat the oven to 175°C and place 12 cupcake liners into a muffin tin.
Cream butter and sugar until pale and fluffy.
Crack the eggs into a bowl and give them a quick mix with a fork to break then down a bit. Slowly add the egg waiting for what you have added to be incorporated before adding more. Half way through you will need to scrape down the sides of the bowl before continuing.
Dissolve the coffee with the boiling water and mix into the butter mixture.
Sift the flour and baking powder and give it a good mix to ensure it is well distributed.
Add half the flour and mix until combined.
Add half the milk and repeat with the rest.
Place a tablespoon full of mixture into each cupcake wrapper and place a caramel/rolo on top, push it in a little but not all the way to the bottom. Place another tablespoon of mixture on top to cover your surprise.
Bake for 20 mins or until a skewer inserted into the cupcake comes out clean. Try to skewer around your surprise or you won’t be able to tell anything about the cake.
Cool in the tin for 5 mins before removing to a wire wrack to cool.
You could eat these warm with a spoon of vanilla ice cream, plain as they are or wait until they have cooled down to pipe buttercream onto them.
200g butter, softened
400g icing sugar
1 tsp vanilla extract
Your choice of gel food colours
Beat the butter and sifted icing sugar for 8 mins.
Add vanilla extract and beat for another 2 mins.
Divide your icing into smaller bowls the same number as your chosen colours and colour your icing.
Put each colour into a separate small piping bag.
Cut a square sheet of cling wrap and lay it flat on the table. Pipe a stripe of each colour buttercream next to each other, you may need to add another layer on top to use up most of your buttercream.
Roll the cling wrap onto itself to make a big tube and twist one end. Place the open end into a large piping bag with your choice of tip inserted.
Decorate your cupcakes!
Enjoy your rainbow surprise, finding a caramel inside is almost like finding the pot of gold 😉